Hearty Macaroni Chili Pasta

I love a good chili. The warmth, the spices, all the flavor. Plus, it’s amazing for feeding a crowd and so easy to make. It’s really a staple in every recipe book. But to change chili up once in a while, toss in a bag of pasta and you’ll have a completely different tasting meal with just one simple swap.

The pasta makes it really such a yummy, filling, hearty meal. The pasta inexpensively expands the recipe to feed even more people.

Chili is really one of our go-to dishes. And with the pasta add-in, we have two different recipes in one.

About half the time we’re cooking chili, we’ll throw in macaroni noodles and let them cook in the stew pot right alongside the chili.

It adds a totally different flavor and texture to the meal that makes it feel like something new and exciting, but all the flavors you love of chili.

Strain and rinse the kidney beans. Add kidney beans and diced tomatoes to the chili to cook.

Add in noodles and additional water, if needed, to properly cook the noodles in the chili mixture. Continue to cook the chili following the package directions on the noodles for cook time. When the noodles are soft, the chili is finished (approximately 12 minutes).

Optional: Top with sour cream and cheese.

CoursesDinner

CuisineAmerican

Nutrition Facts

Serving Size1 portion of chili

Amount Per Serving

Calories474

% Daily Value

Total Fat24.2 g

37%

Saturated Fat7.1 g

36%

Cholesterol98 mg

33%

Sodium1003 mg

42%

Total Carbohydrates29.4 g

10%

Dietary Fiber4 g

16%

Sugars3.6 g

Protein33.6 g

67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.